Whenever we see a good deal on fresh lobsters, we buy one or two. Always. A local supermarket was offering fresh, whole lobsters for 7.99/lb, so without thinking about it too much, we bought one and made a comforting pot of risotto. Easiest, fastest way to feel super fancy.
[Note: Some people insist that a proper risotto should have cream, butter, and cheese, but it's so easy to make a gorgeous, creamy risotto without any of these things. Now that I know how good it is without those things, I rarely add them. Why bother? So I omitted all of those ingredients and used a big spoonful of goose fat instead. Equal evils, I guess. This would also be nice with a bit of lemon juice and zest. Also, Richard Olney has a nice tip for successful risotto — bring the liquid, whether it's wine, broth, or water, to a low simmer, so you're ladling hot liquid onto hot rice.]
1 cup arborio rice
2 shallots, chopped and minced
3 cloves fresh garlic, minced (we love the ‘Music’ variety that can be found at the market for a pretty penny)
2 cups white wine
2 cups chicken stock (I always keep some frozen, the taste is so much deeper than the store-bought stuff)
1 small lobster, boiled and chopped into big pieces (keep those magnificent claws intact)
2-3 tablespoons olive oil
salt and pepper
fresh tarragon and parsley, torn
—In a heavy, enamel-coated cast iron pot, gently heat olive oil (and goose fat, if you’re using it!) and saute shallots until soft. Do not brown.
—Add rice and garlic and stir, 30 seconds, to coat and lightly toast. Salt generously.
—Add ladles of white wine and chicken broth, alternating, and stir. Bring to a boil and reduce to a simmer. When the liquid has reduced by half, add another ladle of liquid.
—As the risotto thickens, the rice should be tender but have a definite bite to it. In the final moments, stir in the boiled lobster pieces.
—Top with torn tarragon, parsley, freshly cracked black pepper, lemon wedges, and a chilled bottle of white Burgundy.